Potato Corn Chowder (Crock Pot) |
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Prep Time: 45 Minutes Cook Time: 600 Minutes |
Ready In: 645 Minutes Servings: 8 |
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I developed this recipe last summer to use up an overabundance of sweet corn and other fresh summer vegetables. This makes a lot of soup, so luckily it reheats well! Ingredients:
6 cups fresh corn (about 12 ears) |
1 cup onion, chopped |
10 ounces potatoes, diced |
1/2 cup red bell pepper, chopped |
1 cup fresh green beans, cut into 1 inch pieces |
1 cup carrot, sliced |
1 cup celery, chopped |
1 chili pepper, chopped |
1 (14 1/2 ounce) can vegetable broth |
2 cups water |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
1/2 teaspoon fresh ground black pepper |
1 teaspoon dried basil |
cayenne pepper, to taste |
Directions:
1. Place everything in a 6 quart crock pot and mix together.
2. Cover and cook on low for 8-10 hours (you can't really cook this too long!).
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